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Photo: Hector Manuel Sanchez
1 Hour 42 Mins
Serves 4 (serving size: 1 stuffed potato)
Maximize the space in your hot oven by roasting several sweet potatoes at once. You could also use the same method to roast beets or a head of garlic. The foil traps in the steam for moist, tender sweet potato flesh. Refrigerate the remaining foil-wrapped spuds for up to one week. To turn this popular side into a meal, we stuff the potatoes with saucy barbecue pork tenderloin, a "hacked" version of an hours-long barbeque pork shoulder. You could sub the pork for chicken, or go vegetarian with a baked bean filling and a sprinkle of shredded cheddar cheese.
This recipe goes with: Sweet Potato Cakes with Chicken and Poblano Relish, Sweet Potato-and-Mushroom Risotto
- 9 (8-oz.) sweet potatoes
- 5 teaspoons olive oil, divided
- 1 (12-oz.) pork tenderloin, trimmed
- 1 teaspoon black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 cup unsalted ketchup
- 1/4 cup apple cider vinegar
- 2 teaspoons yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1/4 cup thinly sliced green onions
- Calories 362
- Fat 9g
- Satfat 3g
- Monofat 4g
- Polyfat 0.8g
- Protein 21g
- Carbohydrate 47g
- Fiber 5g
- Cholesterol 65mg
- Iron 2mg
- Sodium 516mg
- Calcium 73mg
- Sugars 18g
- Est. added sugars 10g
How to Make It
1. Preheat oven to 400 degrees F.
Pierce sweet potatoes with a fork; rub with 2 teaspoons oil. Wrap each potato in foil. Bake at 400 degrees F for 1 hour or until tender. Reserve 5 roasted potatoes for Sweet Potato Cakes with Chicken and Poblano Relish and Sweet Potato-and-Mushroom Risotto.
Heat remaining 1 tablespoon oil in a large ovenproof skillet over high. Sprinkle pork with 1/4 teaspoon pepper and 1/4 teaspoon salt. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400 degrees F for 18 minutes or until a thermometer inserted in center registers 145 degrees F. Let stand 10 minutes. Cut pork into bite-size pieces.
Bring remaining 3/4 teaspoon pepper, remaining 1/2 teaspoon salt, ketchup, and next 4 ingredients (through garlic powder) to a simmer in a small saucepan over medium; cook 10 minutes or until thickened, stirring occasionally. Add pork; toss to coat.
Unwrap remaining 4 potatoes. Partially split potatoes in half lengthwise. Top potatoes evenly with pork mixture, sour cream, and onions.